A sure way to remove excess bitterness from eggplants and reduce the amount of oil for frying them

A spicy appetizer that will not leave eggplant lovers indifferent - Korean style eggplant. Today we will tell you how to cook blue ones so that they do not taste bitter. To make the task easier, you can take a ready-made Korean-style carrot spice mixture. But the editorial board of "Site" is not looking for easy ways, because it is much more pleasant and tasty to cook with your own hands the old way.



Eggplant in Korean It must be said that the taste of this spicy dish differs greatly depending on whether it is served cold or hot. In general, this is a cold appetizer, but many people like to eat it without waiting for it to cool.



Ingredients

• 500 g eggplant
• 1 red hot pepper
• 1 bell pepper
• 2 tbsp. l. tomato paste
• onion
• carrot
• a tomato
• 100 ml vegetable oil
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• 4 tooth. garlic
• 1 tsp vinegar
• 2 tbsp. l. soy sauce
• 1 tbsp. l. starch
• a bunch of greens
• 1 tbsp. l. sesame

Preparation

1. Wash the eggplants and trim the tails. Cut the vegetable into cubes.
   
   
   
   
2. Place the eggplants in a deep bowl and steam for 10 minutes. This is to prevent the eggplant from becoming bitter in the dish. It also uses less oil.
3. Salt the eggplants and leave them for half an hour. Then lightly squeeze out excess moisture, add potato starch and soy sauce to the blue ones.
   
   
   
   
4. Cut the onions into quarters.
5. Heat the oil in a saucepan, deep skillet or deep-bottomed saucepan. Place the onion in a preheated pan and wait until it becomes transparent. You don't need to fry the onions too much.
   
   
   
   
6. Cut the carrots into large strips. Then add it to the onions and simmer vegetables for 5 minutes over medium heat.
7. Chop hot and bell peppers into strips. Add the pepper to the vegetables in the skillet and toss everything with a spatula.
   
   
   
   
8. After 3 minutes, add the diced tomato and tomato paste to the skillet.
   
   
   
   
9. Now add sugar, vinegar and salt if necessary. At the end, chop the greens and pass the garlic through a press.
   
   
   
   
10. Turn off the gas and let the dish cool, or rather put it in the refrigerator for an hour or two. Before use, sprinkle Korean-style eggplant with sesame seeds.
    
    
    
    

There are many recipes for this wonderful snack. And in the end, everyone agrees that it is better to keep the ready-made eggplants in the refrigerator for a longer time. It's a good idea to cook the mixture separately, bake the eggplants whole and then stuff them with vegetables. But this is a completely different recipe.